It really feels fantastic," McPhail said after the awards ceremony. "But the important thing is that I have 30 new friends today."

Each of the 15 chefs and their sous chefs had to use seafood from their native states, and had one hour to prepare and plate their dishes for the judges. McPhail came out on top with a "Creole Seafood Mixed Grill," a variation of his "Louisiana Seafood Mixed Grill" that won him the state seafood title in May.

The first place recipe combined Sheepshead, shrimp and crabmeat.

"We get Sheepshead for $4.50 a pound and fresh jumbo lump crabmeat at $12.50 a pound," McPhail said. "Everything on this plate is a great value, and we're trying to make something that's economical and affordable for families."

Chef Peter Fischbach of New Jersey placed second with scallops and grips, and Alaska's Chef Patrick Hoogehyde served up Alaska King Salmon with cranberries, fresh greens, and potato hash to take third.

Other dishes included Alabama shrimp and grits, a twist on a traditional New England clambake submitted by Rhode Island, and panko-crusted trout from West Virginia.

Coastal states such as Maryland, Texas, Oregon, and Maine competed alongside the four landlocked states that also responded to Gov. Bobby Jindal's challenge.

Event judge Robert Wiedmaier, executive chef and owner of the Washington, D.C. restaurant Marcel's, said McPhail's entry stood out for its simplicity and execution.

"It was a great execution of the shrimp and the Sheepshead, it was properly portioned, and it was tasty," he said.

John Oliver, the National Oceanic and Atmospheric Association Fisheries' deputy assistant administrator, said the sixth annual Great American Seafood Cook-Off was the best yet.

"The chefs have refined their cooking, and now it's a big honor to represent your state in this competition," he said. "We're already trying to figure out how to top this next year."